Caramel Stuffed Monster Size Cookies

I am baking a lot of cookies and one of my latest cookie categories are my “Coffee House Cookies” – large and delicious cookies you probably all know from coffee shops like Starbucks. Today I will introduce a new cookie category with even larger cookies: my XXL Monster Cookies! ;) First entry for the category is the Caramel Stuffed Monster Cookie with Marshmallows, Chocolate, and Snickers on top! ;)

Caramel Stuffed Monster Size Cookies | Bake to the roots

These cookies are massive. Not only in size but also when it comes to sugar and fat and calories in general – so be warned! Do not eat them all at once. These are the perfect cookies to share! Not only giving friends a cookie but to actually share one cookie. You will still have enough cookie if you share a cookie with 1-2 of your friends ;)

Why are you making such cookies, if they are not “good for your health with all that sugar and fat?” – well… I think cookies were not invented to be a healthy snack ;) They are sweets and with all kinds of sweets, you have to keep in mind that you should not eat too much of it. Same for these giant cookies. They are definitely made to share. And sharing is caring, right? ;)

Caramel Stuffed Monster Size Cookies | Bake to the roots

I am kidding – I hope you know that. The cookies are really delicious and fun to make but do not eat them all alone. Share! That’s all ;) If you want to eat them all by yourself, make sure to get out with your dog and run some extra miles…

Did I mention you should share your cookies with friends and family?! ;))

DIRECTIONS / ZUBEREITUNG

1. Add the butter to a small saucepan and melt. Let cook until dark spots appear on the bottom of the saucepan and the butter starts to smell nutty. Remove from the heat and pour into a large bowl to cool down.

2. When the melted butter has cooled, add the sugars to the bowl and mix until light and fluffy. Add the vanilla extract, yogurt, egg, and egg yolk and mix until light well combined. Mix the flour with baking powder, and salt – add to the bowl and mix in until just combined. Add the chocolate chips and fold in. Place the dough in the fridge for about 2 hours.

3. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment and set aside. Take about 2 1/2-3 tablespoons of dough per cookie, make a ball and flatten it in your hands. Place a teaspoon of the dulce de leche/caramel in the center of that dough round, then fold the edges over the filling and seal it in completely. Form a ball again and place it on the baking sheet. Do not put more than 4 dough balls on one baking sheet – the cookies spread a lot! Press snickers pieces, marshmallows and chopped chocolate into the cookies and bake for 12-14 minutes until the cookies are spread out and the edges have browned a bit. Take out of the oven and let cool down on the baking sheet until you can remove them, then let cool down completely on a wire rack. Repeat with the remaining dough.

Add the butter to a small saucepan and melt. Let cook until dark spots appear on the bottom of the saucepan and the butter starts to smell nutty. Remove from the heat and pour into a large bowl to cool down.

When the melted butter has cooled, add the sugars to the bowl and mix until light and fluffy. Add the vanilla extract, yogurt, egg, and egg yolk and mix until light well combined. Mix the flour with baking powder, and salt – add to the bowl and mix in until just combined. Add the chocolate chips and fold in. Place the dough in the fridge for about 2 hours.

Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment and set aside. Take about 2 1/2-3 tablespoons of dough per cookie, make a ball and flatten it in your hands. Place a teaspoon of the dulce de leche/caramel in the center of that dough round, then fold the edges over the filling and seal it in completely. Form a ball again and place it on the baking sheet. Do not put more than 4 dough balls on one baking sheet – the cookies spread a lot! Press snickers pieces, marshmallows and chopped chocolate into the cookies and bake for 12-14 minutes until the cookies are spread out and the edges have browned a bit. Take out of the oven and let cool down on the baking sheet until you can remove them, then let cool down completely on a wire rack. Repeat with the remaining dough.

About me

Hi, my name is Marc. I'm a graphic designer.
I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;)
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